This Old Fashioned Sour Cream Pound cake has a golden sugary crust that is both fluffy and dense. The vanilla and almond combination is simply divine!
Happy (almost) Fourth of July! This weekend is all about good food, family time, and fireworks. This old-fashioned sour cream cake pound cake will help us get started on the festivities. You will want to try our vanilla bean pound cakes, pistachio and cranberry orange pounds cakes after you’ve had this cake.
Our Favorite Sour Cream Pound Cake
This recipe is from my husband’s family and I love it! This pound cake is a favorite of my mother-in law. The cake is light and fluffy inside with a golden sugary crust. The vanilla and almond flavors are simply divine!
If you’re curious, it’s called the pound cake because I thought it was a funny title for a cake! It used to contain a pound each of flour, sugar, eggs, and butter. This is why I love this cake so much!
Prep time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 portions
This recipe was given to me by a lady in 1953. It has been a family favourite ever since.
- 3 cups sugar
- 1 cup butter
- 6 eggs, separate
- 2 teaspoons vanilla
- 1 cup fresh lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour. Mix well before measuring
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Mix sugar, butter and beat until smooth. Add the egg yolks one by one; beat well between each addition. Add vanilla, lemon juice, and sour cream.
- In a separate bowl, combine the sifted flour, salt and soda. Mix the dry ingredients with the batter. Beat well. Beat the egg whites in a separate bowl until they form stiff peaks.
- Incorporate the egg whites in the batter. Bake at 300°F for approximately 1-1/2 hours, or until the cake is baked.